MIX sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.

Kraft Kitchens Tips

Substitute

Prepare as directed with COOL WHIP LITE Whipped Topping.

Notes from the Kraft Kitchens

Thank you. We heard your feedback and updated this recipe to help ensure recipe success. To prevent the baked cake layers from sticking to the pans, generously grease and flour the cake pans (or line them with parchment paper) and allow for the full 30 min. cooling time before removing the layers from the pans. Also, be sure to swirl the two batters together evenly. If you live in a high-altitude location, follow the High Altitude Directions on the cake mix package and to help prevent the batter from overflowing, use 9-inch round cake pans.

How to Swirl Batter

Use a teaspoon to swirl the two colors of batter - it's the perfect size for lifting and pulling the two colors together. For best results, be careful to not swirl the batters too much or the color of the cakes will be all pink and not marbled.

I was a tad let down on this cake. Everyone seemed to enjoy it for Mothers Day but me. I guess I'm not a big white cake fan? The frosting on the otherhand was amazing.

Turwanda

posted:

5/16/2012

The recipe is awesome. The first time I baked this cake was for a family gathering and it was gone within five mintues. I baked it again for some employees from worked and they raved about it. I will be making this cake often.

sexydee03

posted:

5/9/2012

this strawberry swirl cake is sooooo gooooood. can't stop eating it. easy to make, i'll have to double the recipe for the frosting, to me it wasn't enough. I will make this cake again and again. Do you have any more cake recipes that is easy to make and taste great? I rate it a ten

a cook

posted:

4/21/2012

This cake was definitely a hit with my family for Easter. I did make some adjustments. Since so many people had issues with the strawberry batter sticking, I spooned in the white batter first and let it settle in the pan before spooning and swirling the strawberry batter. I still ended up with a perfectly swirled cake and had no problems with sticking. I also added about 1/4c. sour cream to the batter - it turned out incredibly moist. I would absolutely recommend this recipe - it's a delicious summer/spring cake!

alichef

posted:

4/13/2012

This was a big hit this Easter! Just be sure to swirl the cake batters better than I did! Everybody loved it including me!

kmowry712

posted:

4/10/2012

This cake is AMAZING! I made it for my fiance's birthday and it was a huge hit. I am usually not into desserts without chocolate, but this is definitely going to be a staple in our home. I used all fat free and light ingredients and it still turned out GREAT!

debbiemomathome

posted:

4/10/2012

I made this into cupcakes and they were a huge hit. My tip would be to spoon the pink batter in first, as it is thicker and then the white. Easier to try and swirl. I put a strawberry slice on each cupcake after frosting. Young and old alike LOVED them!!! The white frosting is amazing!

katrosekrk

posted:

4/10/2012

A super tasty cake and super easy to make! I woke up early on Easter morning to make this cake for our family dinner. Everyone loved how light it was and the frosting was just sweet enough to set off the strawberries. Many of the guys went back for a second helping! I will definitely be making this one again.

tharisicia

posted:

4/9/2012

I made this for a backyard barbecue after reading the reviews. It was an immediate hit! My usual pride and joy cake (pound cake) was left sitting by the wayside once we cut this cake. I made it just the way the recipe instructed and it lasted all of 40 mins after being cut! Great recipe.